Salmon and Veggies
- Number of Servings: 3
Ingredients
Carrots, raw, 1/4 cupSnap peas, 1 cup zucchini (green and yellow), 2 cupsMushrooms, fresh, 1 cupOnions, chopped raw, 1 cupGarlic powder, 1 tsp Salt, 1 tsp Atlantic Salmon (fish), 6 oz
Heat 1-2 tbsp EVOO (depending on how many veggies you have) or spray with PAM.
Add vegetables to skillet.
Sautee veggies, on medium heat, until a little golden brown and soggy.
Spray another skillet with Pam and add 3 or 4 onz. of salmon. (I precut the salmon, and put it overnight in a Ziploc bag with lemon/lime juice, salt, pepper, and oregano.)
Grill on medium heat until cooked thoroughly.
Place veggies and salmon on small plate, squeeze lemon juice on salmon.
Enjoy!!
Number of Servings: 3
Recipe submitted by SparkPeople user LADYBUG0147.
Add vegetables to skillet.
Sautee veggies, on medium heat, until a little golden brown and soggy.
Spray another skillet with Pam and add 3 or 4 onz. of salmon. (I precut the salmon, and put it overnight in a Ziploc bag with lemon/lime juice, salt, pepper, and oregano.)
Grill on medium heat until cooked thoroughly.
Place veggies and salmon on small plate, squeeze lemon juice on salmon.
Enjoy!!
Number of Servings: 3
Recipe submitted by SparkPeople user LADYBUG0147.
Nutritional Info Amount Per Serving
- Calories: 164.1
- Total Fat: 4.9 g
- Cholesterol: 40.2 mg
- Sodium: 812.6 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.8 g
- Protein: 17.3 g
Member Reviews